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Most of this breakfast recipe can be made ahead of time to ease your morning rush! 

Makes Four Burritos  

Ingredients: 

  • 1 tbsp Cooking Oil 
  • ½ cup chopped Red Onion 
  • 1 clove of Garlic, peeled and minced or crushed 
  • ½ Jalapeno, seeds and veins removed, minced 
  • 1 can of Black Beans, drained and rinsed 
  • Pinch of Cumin 
  • 1 Lime 
  • 1 Avocado, peeled, pitted and diced 
  • 1 tbsp Butter 
  • 6 Eggs  
  • Grated Cheese, optional 
  • 10-12 Grape Tomatoes 
  • 4 medium sized Flour Tortillas 
  • Salt and Pepper to taste  

Directions:

  • Warm oil in a medium frying pan over medium heat. Add onion and garlic and sauté for 3-5 minutes, until beginning to soften. 
  • Add the jalapeno, black beans, cumin, as well as ¼ cup of water. Sauté for 5-7 minutes, until the water is evaporated and the beans have started to break down. Remove to a bowl or container with a lid. This will keep in the fridge for several days. 
  • Add the avocado and 1 tsp of salt to another bowl with a lid. Halve the lime, then squeeze the juice over the avocado. Mix thoroughly. This should keep in the fridge for 2-3 days. 
  • Scramble the eggs, then cook in a frying pan with the butter until cooked through. Cover with cheese, if using. Salt and pepper to taste. 
  • While the eggs cook, halve the grape tomatoes. 
  • Lay out the tortillas on plates, then spoon over the black bean mixture, the avocado mixture, and the eggs. Add a handful of halved tomatoes to each burrito, then fold up, and enjoy! 

*Note* You can make the entire burrito ahead of time. Once it’s wrapped, sear it, seam side down, in a clean frying pan on medium-high for 1-2 minutes, to seal the burrito. Then wrap in damp paper towel and store in the fridge. When you’re ready to eat, microwave, in the paper towel, for 1-2 minutes. 

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